Pecan Streusel Apple Pie makes a classic even better. With nuts and spices layered in between sliced apples, it's a fall dessert that will make everyone happy as, pie!
On a lightly floured surface, roll out 1 pie-crust disk into a 14-inch round. Fold in half and transfer to a 9½-inch deep-dish pie plate. Unfold dough and gently lift into place. Trim edges to a ½-inch overhang and transfer to freezer.
For apple filling, peel, core and cut apples into ⅛- to ¼-inch-thick slices. In a large bowl, gently toss together apples, granulated sugar, cornstarch, ½ teaspoon cinnamon, the ginger and nutmeg.
In another bowl, combine nuts, butter, brown sugar and remaining ¼ teaspoon cinnamon. Fill crust with half of the apples, evenly sprinkle with nut mixture and top with remaining apples.
Heat oven to 425°F and place rack in lower third. On a lightly floured surface, roll out remaining disk into a 14-inch round. Using a fluted pastry wheel, cut into eight 1-inch-wide strips Vertically arrange half of strips over filling. Horizontally weave in remaining strips, gently lifting vertical strips. Adhere to bottom crust with some water; trim and crimp. Beat egg with 1 tablespoon water; brush over lattice. Generously sprinkle with granulated sugar.
Bake on a baking sheet 25 min. Reduce oven to 375°F and bake until apples are tender (test by piercing with a paring knife) and juices are bubbling, about 1 hr 15 min. If crust browns too quickly, cover with foil. Transfer pie to a wire rack and let cool at least 1½ hrs before serving. Serve warm or at room temperature.
Notes
I often cover my entire pie at the time I reduce the oven heat. This protects the crust from over-browning. Then I remove the foil the last 15 minutes or so to let the crust get golden.